Total Time
52mins
Prep 40 mins
Cook 12 mins

A colourful and healthy Mediterranean-style dish from the May 2008 issue of the Asda magazine.

Ingredients Nutrition

Directions

  1. Cut each chicken fillet into bight sized pieces. Whisk together the mustard, vinegar, honey, soy sauce and olive oil in a large bowl. Season well, add the chicken and toss so that all the pieces are coated. Cover and leave for 30 minutes.
  2. Cook the pasta in a large pan of lightly salted boiling water for 12 minutes, adding the sugar snap peas and asparagus for the last 3 minutes. Drain.
  3. While the pasta is cooking, tip the chicken and all the marinade into a wok or large frying pan and fry, stirring occasionally, for 5-6 minutes or until cooked through. Add the cooked pasta and vegetables, along with the sun-dried tomatoes, and toss together.
  4. Serve garnished with basil leaves.

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